CN113973900A - Method for freezing and refreshing bullfrogs - Google Patents
Method for freezing and refreshing bullfrogs Download PDFInfo
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- CN113973900A CN113973900A CN202111234071.4A CN202111234071A CN113973900A CN 113973900 A CN113973900 A CN 113973900A CN 202111234071 A CN202111234071 A CN 202111234071A CN 113973900 A CN113973900 A CN 113973900A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention provides a bullfrog freezing and fresh-keeping method. Firstly, peeling and removing internal organs of bullfrogs, and cleaning with pure water; preparing a compound preservative solution, and immersing the bullfrog in the preservative solution at a low temperature; the soaked bullfrog is spread in a self-sealing bag for freezing and preservation. The compound preservative effectively inhibits the reduction of ATP enzyme activity of the frozen bullfrogs, and reduces the loss of salt-soluble protein to a certain extent. The method provided by the invention reduces the cost of bullfrog preservation, has simple and efficient operation process and high quality of the obtained product.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a bullfrog freezing and fresh-keeping method.
Background
The bullfrog is an amphibian, belongs to a frogs animal, is native in eastern area of the los mountain rock in America, is widely introduced for cultivation due to the advantages of large individual, high economic value and the like, and becomes one of main products of special aquaculture in China. The bullfrog meat is soft and tender, has good taste and rich nutrition, has the characteristics of high protein, low fat, low cholesterol and the like, and is popular with consumers. Freezing is one of the means for preserving bullfrogs, but freezing causes changes in proteins and damages to bullfrogs tissues.
In order to improve the damage of the traditional freezing to the product quality, new freezing technologies are gradually appearing in the field of vision of people. Relevant researches show that the novel freezing technology mainly improves the quality of frozen products by accelerating the crystallization speed and reducing the volume of ice crystals, and at present, the novel freezing technology comprises an ultrasonic-assisted freezing technology, a high-pressure-assisted freezing technology, a magnetic field freezing technology and the like. These techniques can effectively improve the quality and prolong the storage time, but have problems such as immature techniques, high cost, and large energy consumption.
Bullfrog is one of the main products of special aquaculture in China, but the research of pertinence in the aspect of freezing preservation is lacked. According to related researches, phosphate is almost a natural component of all foods, is widely applied to the processing process of frozen aquatic products, has the main advantages of increasing the water retention of the aquatic products, reducing dropping liquid loss, retaining nutrient components and improving the texture, and plays an important role in improving the quality of the foods. Although phosphate is used in the process of aquatic product preservation, the technical problems of realizing good freezing preservation effect, keeping the quality of bullfrogs and improving the yield by compounding are not solved.
Disclosure of Invention
Aiming at the technical problems, the invention provides a bullfrog freezing and fresh-keeping method, which can effectively improve the ATP enzyme activity and the salt-soluble protein content of the frozen bullfrogs, thereby effectively improving the quality of frozen bullfrogs, improving the yield and improving the economic benefit.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a method for freezing and refreshing bullfrogs comprises the following specific operation steps:
s1, pre-treatment of bullfrogs: killing fresh bullfrogs, peeling off viscera in ice-water bath, and cleaning with pure water to ensure the integrity of the bullfrogs;
s2, compound preservative solution treatment: the compound preservative is prepared according to the percentage, and consists of the following raw materials in percentage by mass:
after completely dissolving, storing in a refrigerator at 4 ℃ for later use. Putting the bullfrog obtained in the step S1 into a sterilized preservation box, adding a compound preservative solution to submerge the bullfrog, putting the bullfrog into a refrigerator for preservation at 4 ℃, and soaking for 1h at low temperature;
s3, freezing and storing the bullfrogs: the bullfrog processed in the step S2 is flatly spread and put into a valve bag, and the excess air is discharged for freezing preservation.
Preferably, in step S2, the compound preservative is composed of the following raw materials by mass-volume ratio:
preferably, the dissolving method in step S2 is magnetic stirring at 1200rpm for 10 min.
Preferably, the processing temperature of the steps S1, S2 and S3 is 0 ℃ to 4 ℃.
Preferably, the cryopreservation temperature in step S3 is-20 ℃ to-30 ℃.
The invention also provides a compound preservative suitable for bullfrog, which comprises the following raw materials in percentage by mass and volume:
preferably, the compound preservative consists of the following raw materials in mass-volume ratio:
compared with the prior art, the invention has the following advantages:
1. the compound preservative can obviously inhibit the reduction of enzyme activity under the condition of the compound preservative, thereby inhibiting the denaturation of protein and ensuring the product quality of frozen bullfrog.
2. The compound preservative reduces the degradation degree of the salt-soluble protein and has obvious protection effect on the functional property of the protein.
3. By adopting the method for freezing and preserving the bullfrog, the bullfrog is directly soaked for 1 hour by using the compound preservative after being peeled, eviscerated and cleaned, the method is efficient and time-saving, and can effectively prevent excessive phosphate from being added to generate astringent taste.
4. The composite preservative can improve the quality of frozen bullfrogs, and has the advantages of low cost, high benefit and simple operation.
The invention is further described with reference to the following figures and specific embodiments.
Drawings
FIG. 1 is a graph showing the change in ATPase activity before and after freezing of bullfrog treated in example 10.
FIG. 2 is a graph showing the change in the content of salt-soluble proteins before and after freezing of bullfrog treated in example 10.
Detailed Description
The present invention is further described below in conjunction with embodiments, it being understood that these examples are for illustrative purposes only and do not limit the scope of the present invention.
The method for testing the freezing effect performance of bullfrogs in the following examples is as follows:
determination of ATPase Activity before and after freezing of Bullfrog:
1. protein extraction: weighing 3 plus or minus 0.1g of bullfrog thigh meat, adding 40mL of 0.6mol/L potassium chloride solution, crushing at 10000r/min, and homogenizing for 2 min. Adjusting pH to 7 with 0.1mol/L sodium hydroxide or hydrochloric acid solution, standing at 4 deg.C for 30min, centrifuging at 10800r/min for 20min, and collecting precipitate. Adding 1.2mol/L potassium chloride solution with equal mass volume into the precipitate, magnetically stirring for 30min, diluting 0.1mL of solution by 5 times, and determining the protein content by using a Lowry method. And centrifuging the solution at 10800r/min for 20min, taking supernatant, and determining the protein content by using a Lowry method in the same way.
ATPase reaction: the protein content of the supernatant was adjusted to 2.5-4mg/mL with 1.2mol/L potassium chloride solution, and 1mL of the supernatant and 0.6mL of 0.5mol/L Tris-maleic acid (pH 7) were placed in four Erlenmeyer flasks, respectively. In four Erlenmeyer flasks were added 7.9mL of 10mmol/L calcium chloride, 7.9mL of 2mmol/L magnesium chloride and 0.1mmol/L calcium chloride, 7.9mL of 2mmol/L magnesium chloride and 0.5mmol/L EGTA solution, respectively. Adding 0.5mL of 20mmol/L ATP standard solution into four conical flasks, reacting for 8min, adding 5mL of 15% TCA to terminate the reaction, standing for 15min, centrifuging 3mL of reaction solution at 7060r/min for 5min, and taking the supernatant.
3. The content of inorganic phosphorus released in the reaction is determined by an ammonium molybdate method.
Determination of salt-soluble protein before and after freezing of bullfrog: taking 1 + -0.1 g of bullfrog thigh tissue, adding 50mL0.6mol/L potassium chloride solution, crushing and homogenizing in ice water bath at 8000r/min for 2min, stirring and leaching for 1h, centrifuging the mixture at 10000r/min for 10min, and determining protein content by Lowry method.
Control group
S1, pre-treatment of bullfrogs: killing fresh bullfrog, peeling off viscera in ice water bath, cleaning with pure water to ensure the integrity of bullfrog, and the whole process is 4 ℃.
S2, freezing and storing bullfrogs: the bullfrog processed in the step S1 is flatly spread and put into a valve bag, and the excess air is discharged for freezing preservation.
Example 1
The embodiment provides a compound frozen preservative for processing bullfrogs, which comprises the following components: 1% of sodium hexametaphosphate, 1% of sodium tripolyphosphate, 1% of sodium pyrophosphate, 1% of trehalose, 0.5% of sorbitol, 1% of sodium chloride and 1% of glycerol.
The compound preservative solution is used for treating bullfrogs, and the specific steps are as follows:
s1, pre-treatment of bullfrogs: killing fresh bullfrog, peeling off viscera in ice water bath, cleaning with pure water to ensure the integrity of bullfrog, and the whole process is 4 ℃.
S2, compound preservative solution treatment: preparing the compound preservative according to the percentage, magnetically stirring for 10min at 1200r/min until the compound preservative is completely dissolved, and storing for later use at 4 ℃ in a refrigerator. And (5) putting the bullfrog obtained in the step (S1) into a sterilized preservation box, adding the compound preservative solution to submerge the bullfrog, putting the bullfrog into a refrigerator for preservation at 4 ℃, and soaking the bullfrog for 1 hour at low temperature.
S3, freezing and storing the bullfrogs: the bullfrog processed in the step S2 is flatly spread and put into a valve bag, and the excess air is discharged for freezing preservation.
Example 2
The embodiment provides a compound frozen preservative for processing bullfrogs, which comprises the following components: 2% of sodium hexametaphosphate, 2% of sodium tripolyphosphate, 1% of sodium pyrophosphate, 1% of trehalose, 0.5% of sorbitol, 1% of sodium chloride and 1% of glycerol.
The compound preservative solution is used for treating bullfrogs, and the specific steps are as follows:
s1, pre-treatment of bullfrogs: killing fresh bullfrog, peeling off viscera in ice water bath, cleaning with pure water to ensure the integrity of bullfrog, and the whole process is 4 ℃.
S2, compound preservative solution treatment: preparing the compound preservative according to the percentage, magnetically stirring for 10min at 1200r/min until the compound preservative is completely dissolved, and storing for later use at 4 ℃ in a refrigerator. And (5) putting the bullfrog obtained in the step (S1) into a sterilized preservation box, adding the compound preservative solution to submerge the bullfrog, putting the bullfrog into a refrigerator for preservation at 4 ℃, and soaking the bullfrog for 1 hour at low temperature.
S3, freezing and storing the bullfrogs: the bullfrog processed in the step S2 is flatly spread and put into a valve bag, and the excess air is discharged for freezing preservation.
Example 3
The embodiment provides a compound frozen preservative for processing bullfrogs, which comprises the following components: 3% of sodium hexametaphosphate, 3% of sodium tripolyphosphate, 1% of sodium pyrophosphate, 1% of trehalose, 0.5% of sorbitol, 1% of sodium chloride and 1% of glycerol.
The compound preservative solution is used for treating bullfrogs, and the specific steps are as follows:
s1, pre-treatment of bullfrogs: killing fresh bullfrog, peeling off viscera in ice water bath, cleaning with pure water to ensure the integrity of bullfrog, and the whole process is 4 ℃.
S2, compound preservative solution treatment: preparing the compound preservative according to the percentage, magnetically stirring for 10min at 1200r/min until the compound preservative is completely dissolved, and storing for later use at 4 ℃ in a refrigerator. And (5) putting the bullfrog obtained in the step (S1) into a sterilized preservation box, adding the compound preservative solution to submerge the bullfrog, putting the bullfrog into a refrigerator for preservation at 4 ℃, and soaking the bullfrog for 1 hour at low temperature.
S3, freezing and storing the bullfrogs: the bullfrog processed in the step S2 is flatly spread and put into a valve bag, and the excess air is discharged for freezing preservation.
Example 4
The embodiment provides a compound frozen preservative for processing bullfrogs, which comprises the following components: 1% of sodium hexametaphosphate, 1% of sodium tripolyphosphate, 2% of sodium pyrophosphate, 1% of trehalose, 0.5% of sorbitol, 1% of sodium chloride and 1% of glycerol.
The compound preservative solution is used for treating bullfrogs, and the specific steps are as follows:
s1, pre-treatment of bullfrogs: killing fresh bullfrog, peeling off viscera in ice water bath, cleaning with pure water to ensure the integrity of bullfrog, and the whole process is 4 ℃.
S2, compound preservative solution treatment: preparing the compound preservative according to the percentage, magnetically stirring for 10min at 1200r/min until the compound preservative is completely dissolved, and storing for later use at 4 ℃ in a refrigerator. And (5) putting the bullfrog obtained in the step (S1) into a sterilized preservation box, adding the compound preservative solution to submerge the bullfrog, putting the bullfrog into a refrigerator for preservation at 4 ℃, and soaking the bullfrog for 1 hour at low temperature.
S3, freezing and storing the bullfrogs: the bullfrog processed in the step S2 is flatly spread and put into a valve bag, and the excess air is discharged for freezing preservation.
Example 5
The embodiment provides a compound frozen preservative for processing bullfrogs, which comprises the following components: 2% of sodium hexametaphosphate, 2% of sodium tripolyphosphate, 2% of sodium pyrophosphate, 1% of trehalose, 0.5% of sorbitol, 1% of sodium chloride and 1% of glycerol.
The compound preservative solution is used for treating bullfrogs, and the specific steps are as follows:
s1, pre-treatment of bullfrogs: killing fresh bullfrog, peeling off viscera in ice water bath, cleaning with pure water to ensure the integrity of bullfrog, and the whole process is 4 ℃.
S2, compound preservative solution treatment: preparing the compound preservative according to the percentage, magnetically stirring for 10min at 1200r/min until the compound preservative is completely dissolved, and storing for later use at 4 ℃ in a refrigerator. And (5) putting the bullfrog obtained in the step (S1) into a sterilized preservation box, adding the compound preservative solution to submerge the bullfrog, putting the bullfrog into a refrigerator for preservation at 4 ℃, and soaking the bullfrog for 1 hour at low temperature.
S3, freezing and storing the bullfrogs: the bullfrog processed in the step S2 is flatly spread and put into a valve bag, and the excess air is discharged for freezing preservation.
Example 6
The embodiment provides a compound frozen preservative for processing bullfrogs, which comprises the following components in percentage by weight: 3% of sodium hexametaphosphate, 3% of sodium tripolyphosphate, 2% of sodium pyrophosphate, 1% of trehalose, 0.5% of sorbitol, 1% of sodium chloride and 1% of glycerol.
The compound preservative solution is used for treating bullfrogs, and the specific steps are as follows:
s1, pre-treatment of bullfrogs: killing fresh bullfrog, peeling off viscera in ice water bath, cleaning with pure water to ensure the integrity of bullfrog, and the whole process is 4 ℃.
S2, compound preservative solution treatment: preparing the compound preservative according to the percentage, magnetically stirring for 10min at 1200r/min until the compound preservative is completely dissolved, and storing for later use at 4 ℃ in a refrigerator. And (5) putting the bullfrog obtained in the step (S1) into a sterilized preservation box, adding the compound preservative solution to submerge the bullfrog, putting the bullfrog into a refrigerator for preservation at 4 ℃, and soaking the bullfrog for 1 hour at low temperature.
S3, freezing and storing the bullfrogs: the bullfrog processed in the step S2 is flatly spread and put into a valve bag, and the excess air is discharged for freezing preservation.
Example 7
The embodiment provides a compound frozen preservative for processing bullfrogs, which comprises the following components: 1% of sodium hexametaphosphate, 1% of sodium tripolyphosphate, 3% of sodium pyrophosphate, 1% of trehalose, 0.5% of sorbitol, 1% of sodium chloride and 1% of glycerol.
The compound preservative solution is used for treating bullfrogs, and the specific steps are as follows:
s1, pre-treatment of bullfrogs: killing fresh bullfrog, peeling off viscera in ice water bath, cleaning with pure water to ensure the integrity of bullfrog, and the whole process is 4 ℃.
S2, compound preservative solution treatment: preparing the compound preservative according to the percentage, magnetically stirring for 10min at 1200r/min until the compound preservative is completely dissolved, and storing for later use at 4 ℃ in a refrigerator. And (5) putting the bullfrog obtained in the step (S1) into a sterilized preservation box, adding the compound preservative solution to submerge the bullfrog, putting the bullfrog into a refrigerator for preservation at 4 ℃, and soaking the bullfrog for 1 hour at low temperature.
S3, freezing and storing the bullfrogs: the bullfrog processed in the step S2 is flatly spread and put into a valve bag, and the excess air is discharged for freezing preservation.
Example 8
The embodiment provides a compound frozen preservative for processing bullfrogs, which comprises the following components: 2% of sodium hexametaphosphate, 2% of sodium tripolyphosphate, 3% of sodium pyrophosphate, 1% of trehalose, 0.5% of sorbitol, 1% of sodium chloride and 1% of glycerol.
The compound preservative solution is used for treating bullfrogs, and the specific steps are as follows:
s1, pre-treatment of bullfrogs: killing fresh bullfrog, peeling off viscera in ice water bath, cleaning with pure water to ensure the integrity of bullfrog, and the whole process is 4 ℃.
S2, compound preservative solution treatment: preparing the compound preservative according to the percentage, magnetically stirring for 10min at 1200r/min until the compound preservative is completely dissolved, and storing for later use at 4 ℃ in a refrigerator. And (5) putting the bullfrog obtained in the step (S1) into a sterilized preservation box, adding the compound preservative solution to submerge the bullfrog, putting the bullfrog into a refrigerator for preservation at 4 ℃, and soaking the bullfrog for 1 hour at low temperature.
S3, freezing and storing the bullfrogs: the bullfrog processed in the step S2 is flatly spread and put into a valve bag, and the excess air is discharged for freezing preservation.
Example 9
The embodiment provides a compound frozen preservative for processing bullfrogs, which comprises the following components in percentage by weight: 3% of sodium hexametaphosphate, 3% of sodium tripolyphosphate, 3% of sodium pyrophosphate, 1% of trehalose, 0.5% of sorbitol, 1% of sodium chloride and 1% of glycerol.
The compound preservative solution is used for treating bullfrogs, and the specific steps are as follows:
s1, pre-treatment of bullfrogs: killing fresh bullfrog, peeling off viscera in ice water bath, cleaning with pure water to ensure the integrity of bullfrog, and the whole process is 4 ℃.
S2, compound preservative solution treatment: preparing the compound preservative according to the percentage, magnetically stirring for 10min at 1200r/min until the compound preservative is completely dissolved, and storing for later use at 4 ℃ in a refrigerator. And (5) putting the bullfrog obtained in the step (S1) into a sterilized preservation box, adding the compound preservative solution to submerge the bullfrog, putting the bullfrog into a refrigerator for preservation at 4 ℃, and soaking the bullfrog for 1 hour at low temperature.
S3, freezing and storing the bullfrogs: the bullfrog processed in the step S2 is flatly spread and put into a valve bag, and the excess air is discharged for freezing preservation.
Example 10
The optimal proportion of the compound freezing preservative (1% of sodium hexametaphosphate, 2% of sodium tripolyphosphate, 3% of sodium pyrophosphate, 1% of trehalose, 0.5% of sorbitol, 1% of sodium chloride and 1% of glycerol) is selected by an orthogonal experiment and used for the freezing preservation effect of the shrimps.
The compound preservative solution is used for treating fresh shrimps, and the specific steps are as follows:
s1, pretreatment of fresh shrimps: killing fresh shrimps, removing heads, feet and whiskers of the shrimps, and keeping the whole process at 4 ℃.
S2, compound preservative solution treatment: preparing the compound preservative according to the percentage, magnetically stirring for 10min at 1200r/min until the compound preservative is completely dissolved, and storing for later use at 4 ℃ in a refrigerator. And (4) putting the fresh shrimps obtained in the step (S1) into a sterilized preservation box, adding a compound preservative solution to immerse the fresh shrimps, putting the fresh shrimps into a refrigerator for preservation at 4 ℃, and soaking the shrimps for 1h at low temperature.
S3, freezing and storing of fresh shrimps: and (5) filling the fresh shrimps processed by the S2 into a self-sealing bag, discharging redundant air, and performing freezing preservation.
In the examples 1 to 9 of the present invention, the freezing points and the phase transition enthalpies of the frozen bullfrogs were compared, and the comparison results are shown in table 1. Example 10 comparison of ATPase activity and salt-soluble protein content with control and fresh bullfrog results are shown in FIGS. 1 and 2.
TABLE 1 table of changes in freezing point and enthalpy of phase change before and after freezing of processed bullfrogs in examples 1-9
| Examples | Freezing point (. degree. C.) | Enthalpy of phase change (J/g) |
| Example 1 | -1.16 | 207.7 |
| Example 2 | -1.36 | 183.6 |
| Example 3 | -1.17 | 211.0 |
| Example 4 | -1.01 | 222.4 |
| Example 5 | -1.51 | 205.0 |
| Example 6 | -1.05 | 215.8 |
| Example 7 | -1.26 | 214.5 |
| Example 8 | -1.55 | 185.7 |
| Example 9 | -1.97 | 202.1 |
| Example 10 | -1.90 | 180.2 |
| Control group | -0.80 | 231.7 |
In table 1, the freezing point and the phase transition enthalpy of bullfrog can be effectively reduced by treating bullfrog with different proportions of the composite preservative. The freezing point is lowered, the freezing speed is accelerated, the time of the maximum ice crystal formation zone is reduced, so that the ice crystal generation zone can be quickly crossed, ice crystals with smaller volume and uniform distribution are formed, the muscle tissue damage is reduced, and the quality of the frozen bullfrogs is well protected. The reduction of the phase-change enthalpy can effectively reduce the energy required in the bullfrog freezing process, and can effectively reduce the energy consumption in the unfreezing process, thereby reducing the processing cost.
In the figure 1, the compound preservative added can effectively maintain the activity of ATP, which shows that the compound preservative with the percentage concentration can reduce the damage of freezing to the muscle tissue of bullfrog and reduce the protein denaturation degree in the freezing process. Ca2+-ATPase activity, Mg2 +-ATPase Activity, Ca2+-Mg2+ATPase Activity and Mg2+The EGTA-ATPase activity decreased significantly after three months of freezing. Ca2+The ATPase activity is derived from the head structure of actomyosin and is capable of characterizing the head characteristics of myosin. Ca at low calcium ion concentration2+-ATPase has a great activity, therefore Ca2+ATPase can be used asAn indicator of actomyosin integrity is evaluated. Ca2+-Mg2+ATPases are important enzymatic proteins on the cell membrane, the main function being to bind Mg2+Engraftment of intracellular, Ca2+Moving outside the cell, the relative stability of the internal environment is maintained.
As can be seen from the observation in figure 2, after the compound preservative is added, the loss of the salt-soluble protein can be reduced to a certain extent. The salt soluble protein can reflect the characteristics of the rod part of myosin, the protein salt solubility is the main index of the freezing denaturation of the reactive protein, and non-covalent bonds are generated among protein molecules along with the deepening of the freezing denaturation to generate an ultra-large insoluble polymer, so that the content of the salt soluble protein is reduced. The quality of the fresh shrimps is obviously deteriorated after the fresh shrimps are frozen and preserved.
In conclusion, the compound preservative is suitable for freezing and preserving bullfrogs. The compound preservative has low cost, simple operation and high product quality, and is beneficial to improving the quality of frozen preservation of bullfrogs.
Although specific embodiments of the invention have been described above, it will be understood by those skilled in the art that the specific embodiments described are illustrative only and are not limiting upon the scope of the invention, and that equivalent modifications and variations can be made by those skilled in the art without departing from the spirit of the invention, which is to be limited only by the appended claims.
Claims (7)
1. A method for freezing and refreshing bullfrogs is characterized by comprising the following steps:
s1, pre-treatment of bullfrogs: killing fresh bullfrogs, peeling off viscera in ice-water bath, and cleaning with pure water to ensure the integrity of the bullfrogs;
s2, compound preservative solution treatment: the compound preservative is prepared according to the percentage, and consists of the following raw materials in percentage by mass:
after completely dissolving, storing in a refrigerator at 4 ℃ for later use. Putting the bullfrog obtained in the step S1 into a sterilized preservation box, adding a compound preservative solution to submerge the bullfrog, putting the bullfrog into a refrigerator for preservation at 4 ℃, and soaking for 1h at low temperature;
s3, freezing and storing the bullfrogs: the bullfrog processed in the step S2 is flatly spread and put into a valve bag, and the excess air is discharged for freezing preservation.
2. The method for frozen fresh-keeping of bullfrogs as claimed in claim 1, wherein in step S2, the compound fresh-keeping agent is composed of the following raw materials by mass-volume ratio:
3. the method for frozen preservation of bullfrogs as claimed in claim 1, wherein the dissolving method in step S2 is magnetic stirring at 1200rpm for 10 min.
4. The method for freezing and refreshing bullfrogs as claimed in claim 1, wherein the processing temperature of the steps S1, S2 and S3 is 0-4 ℃.
5. The method for freezing and refreshing bullfrogs as claimed in claim 1, wherein the freezing and preserving temperature in step S3 is-20 ℃ to-30 ℃.
6. The compound preservative suitable for bullfrog is characterized by comprising the following raw materials in percentage by mass and volume:
7. the compound preservative of claim 6, which is characterized by comprising the following raw materials in percentage by mass and volume:
the compound preservative suitable for bullfrog is characterized by comprising the following raw materials in percentage by mass and volume:
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